Entrées
Morton Bay bug
watercress velouté, squid and sea asparagus GF
King prawns
avocado, mango, chilli and lime dressing GF
Chicken crepe
Bonville mushrooms, truffle and curly lettuce GF
Hand rolled gnocchi
Parmesan, basil pesto and heirloom tomatoes V
Pumpkin tart ”Tatin”
Macadamia, fetta & sage V
Mains
Duo of lamb
the shoulder slowly cooked and the rack marinated in herbs. Glazed vegetables and garlic sauce Gf
Beef eye fillet
Kipfler potato, wilted spinach, caramelised onions and red wine jus Gf
Chicken breast
Wrapped in pancetta, Paris mash potato, roasted vegetables and jus Gf
Local market fish
Smoked pumpkin puree, asparagus and coriander beurre blanc Gf
Tasmanian salmon
Pea risotto, sweet potato, crisp parmesan and fennel sauce Gf
Wellington sweet potato
Cauliflower puree, mushrooms, corn, broccolini and garlic jus V
Desserts
Berries everywhere
Blueberry Cheese cake, strawberry sorbet, raspberry meringue V
Our lemon pie
Breton biscuit, meringue, lemon curd, lime sorbet
Chocolate heaven
White chocolate mousse, Belgian chocolate gelato, chocolate marquise V
France on a plate
Crème brulée, chocolate and banana fondant, frozen “Grand Marnier” soufflé V
GF: gluten free, V: Vegetarian, Vg: Vegan